INGREDIENTS: 4 tablespoons (1/2 stick) unsalted butter, at room temp. 5 small stalks green garlic, any rough spots trimmed, sliced into very thin rounds Kosher salt 1 ½ cups fresh or frozen shelled green peas 2 small heads of butter lettuce, washed and torn into …
Non-conforming veg—too large, too small, too oddball in shape — may be rejected by large store chains, but our market has a very different perspective. We love taste! We celebrate diversity! We’re all for heirloom tomatoes with their rich colors, flavors, and free-spirited personalities. You can cut heirlooms into wedges …
Local food is so good, it makes you want to use every bit of it. Here’s a way to make a lot of a little. We had a few left-over carrots and used this fun idea from Sherri Brooks Vinton’s new book, Eat It Up! Pickle Juice …
How come “Russian Salad” isn’t better known in the US? Variations on the theme of potatoes, carrots, peas and pickled cucumber in a creamy dressing seem to have spread around the globe, from Europe to Latin America and parts of Asia. When peas aren’t available, cut-up beans can take …
Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re …
There is a t-shirt you can buy online that reads: Eat More Kale. We couldn’t agree more. (Sign of our times: the Vermont T-shirt-maker has been challenged by fast-food company Chik-fil-A. A contemporary David and Goliath story, if ever we’ve seen one.) Kale is excellent …
It’s heirloom tomato time. Tomato heaven. Peachtree Circle Farm even has a small yellow tomato that’s fuzzy. Close your eyes and cup it in your hand; it could be an apricot. Bite into it – and it’s most definitely, assertively, a tomato. For this week’s …
Redcurrants are used mostly for jelly here, but in Europe the tiny tart berries are enjoyed fresh. Rinse them and, if they’re still attached to their stalk, strip them off, using a fork as a comb. For a nice treat, powder them with plenty confectioner’s …
Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re …
Summer is waning. The autumnal equinox falls on September 22. Make salad while the sun shines. Here is an easy-going chopped vegetable and bread salad called fattoush. If you can find powdered sumac, a tart, deep-red, Middle-Eastern spice, dust it over the finished salad. Similarly …
It’s summertime and the cooking is easy. Less is often more: summer food at peak flavor needs very little to turn it into something that looks and tastes delicious. Like this corn and tomato salad, for instance. We tweaked it with a spoonful of Singe-Sations, …
Peachtree Circle has been growing at least half a dozen tomato varieties this year at its Sippwissett farm. They include sweet small Sun Golds, Lillian’s Heirloom Yellow, orange Kellogg’s Breakfast, beautifully lobed red Soldacki, Eva Purple Ball (reminiscent of Brandywines) dusky Cherokee Purple and some …